Discover a delightful alternative to traditional tortillas with our homemade red lentil and quinoa flatbread recipe. These tortillas are not only gluten-free but also packed with protein, making them a nutritious and versatile option for wraps, tacos, or as a base for various dishes.

With wholesome ingredients like red lentils and quinoa, you can enjoy the goodness of protein-rich flatbreads that are easy to make and incredibly delicious.

Red lentils and quinoa are the stars of this recipe, both of which are nutritional powerhouses. Red lentils are rich in protein and fiber, helping to keep you full and satisfied while supporting digestive health. They are also a great source of iron, which is essential for maintaining healthy blood cells. Quinoa, often hailed as a superfood, is one of the few plant-based foods that contains all nine essential amino acids, making it a complete protein. It’s also high in magnesium, B-vitamins, iron, potassium, calcium, and vitamin E, contributing to overall health and wellness.

Incorporating red lentils and quinoa into your regular diet can help you meet your nutritional needs while adding variety and flavor to your meals. These tortillas are not just a treat for your taste buds, but also a smart choice for a balanced and healthy diet. So, whether you’re making a quick wrap for lunch or a nutritious base for dinner, these tortillas are sure to become a staple in your kitchen. Happy cooking!

Ingredients

1/2 cup (90 g) raw red lentils
1/2 cup (100 g) raw quinoa
1 ½ cups of water
1/2 tsp. salt
Coconut oil or other oil (for lightly brushing the pan)

Directions

1. Begin by soaking raw red lentils and quinoa together (or separately if preferred) in water overnight, preferably in the fridge for best results.
2. After thorough rinsing and straining, transfer the soaked lentils and quinoa to a blender. Make sure you strain all the rinsing water out of the quinoa and red lentils.
3. Add water and salt to the blender, then blend until the batter achieves a silky smooth consistency similar to that of crepes.
4. Heat a nonstick pan over medium heat and lightly brush it with coconut oil or another preferred oil.
5. Pour approximately 1/3 cup of the runny batter onto the hot pan, spreading it evenly to form a thin layer, similar to making a crepe.
6. Cook each side for about 2 minutes, or until you see the top side dry.
7. Flip and cook the second side for another 1 or 2 minutes. Turn back and forth until the flatbread cooks to your liking.
8. Repeat the process with the remaining batter, brushing the pan lightly with oil between each flatbread.

Yields: 7 Servings

Prep Time: Overnight Soaking + 20 minutes

Cooking Time: 45 minutes pan cooking

Nutritional Information

Per 1 Serving:
Energy: 99 calories
Protein: 5.09 g
Fat: 1.15 g
Carbohydrates: 17.28 g
Fiber: 2.4 g

Storage

• Store your flatbreads in an airtight container in the fridge for up to one week or in the freezer for up to 3 months.
• Reheat them gently in a pan or microwave before serving.
• Enjoy your protein-rich flatbreads as a delicious wrap for a quick and nutritious meal!